Smashed Cucumber Salad

Refreshingly delicious and extremely addictive..


serves 6

1 telegraph cucumber

¼ teaspoon salt

1 punnet cherry tomatoes, halved

1 orange capsicum, deseeded, chopped

1 yellow capsicum, deseeded, chopped

1 shallot or small red onion, finely sliced in rings

½ tablespoon toasted sesame seeds



1 teaspoon runny honey

1 tablespoon grated ginger

1 teaspoon sesame oil

1 tablespoon rice wine vinegar

1 tablespoon Tamari (soy sauce) 


Wash cucumber and pat dry with a clean kitchen towel. Trim off ends, cut in half lengthways then scoop out seeds and discard. Place cucumber halves flat-side down on a chopping board and cover with greaseproof paper and using the flat underside of a solid flying pan (or a rolling pin), smash cucumber until starting to split. Cut smashed cucumber in long strips, then in chunks cut slightly on the diagonal. Place cucumber in a colander, sprinkle with salt and toss to combine. Place colander over a bowl and set aside for 1 hour to allow salt to draw out excess moisture.

Meanwhile in a small bowl combine all dressing ingredients and whisk to combine (or use a jar with a lid and shake to mix). Set aside until salad is ready to serve.

In a large salad bowl add drained cucumber chunks, shallot rings, tomato, bell pepper, sesame seeds and dressing. Toss to combine and serve.


Recipe: Simon Gault's summer series 2021